Summary

Ingredients

• 1 pheasant (carcass and legs)
• 4 shallot (s)
• 1 tablespoon oil
• 60 g celery
• 10 stems coriander greens
• 1 large carrot
• salt
• 2 piece (s) fillet (s) from the hare (loosened back)
• 1 tablespoon butter
• 3 leaves savoy cabbage
• 100 g Jerusalem artichoke
• 2 carrot (s)
• 0.5 ½ quince (s)
• 1 small clove garlic
• 1 piece (s) galangal, fresh, approx. 5 cm
• 1 stalk lemongrass
• some soy sauce
• 2 tablespoon pomegranate seeds

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Instructions

1. For the pheasant broth, finely dice the shallots, celery and the large carrot, chop the coriander. Chop the carcass and roast it with the vegetables in a little oil. Pour in water, add the legs, season with salt and simmer gently for about 1 hour. Remove the legs, strain the stock and refrigerate. Remove the solidified fat. Remove the meat from the legs and cut into bite-sized pieces.
2. Fry the hare fillets all around in a little butter and set aside. After cooling, cut into bite-sized pieces.
3. Wash the savoy cabbage, cut out the central ribs and cut into lozenges. Peel the Jerusalem artichoke and cut into cubes. Peel the carrot and cut it into small cubes. Finely chop the garlic. Peel the quince and remove the core, cut into small pieces and fry in the frying fat of the hare fillets.
4. Knock the lower end of the lemongrass, peel and halve the galangal, add both to the broth. Bring the broth to a boil. Add the vegetables and cook until al dente.
5. Add the pieces of meat to the soup approx. 4-5 minutes before the end of the cooking time. Season to taste with the soy sauce.
6. Pour the soup into deep plates and sprinkle some pomegranate seeds on top.